• Wash the sprouts in water and let it drain in a colander. I have used raw sprouts in the salad recipe. You can also steam the sprouts for 5-8 minutes and add in the salad.
• Wash all the veggies in water. Peel the carrot, cucumber and raw mango. Chop them all in to uniform bite sized cubes.
• Add all the chopped vegetables into a wide bowl. Add the sprouts to this and toss well.
• To this now add fresh coconut and salt. Toss well.
• Heat a tadka pan with oil mentioned under tempering. When hot splutter mustard seeds, add chopped green chilies and curry leaves. pour this sizzling tadka over the salad
• In the same tadka pan, roast the peanuts and add it to the salad. Finally add the pomegranate arils, Toss to mix well.
• Let the salad sit covered for 10 minutes for the flavors to mingle. Then serve.
• Any leftover salad, can be refrigerated in an air-tight container and used within 4-5 hours. Since we have added salt, there is a chance of it leaving water, if stored for more time.

Make ahead

• If you are planning to make the salad ahead. Then add salt, peanuts and pomegranate just before serving. This way the salad wont leave water and will stay fresh while serving.